Show-Stopping Pavlova with Passionfruit Curd, Crème Chantilly, Blackberries, and Signature Tastes Passionfruit Ice Cream
Chef Gareth Mullins
Chef Gareth Mullins
Recipe - SuperValu Online
Show-Stopping Pavlova with Passionfruit Curd, Crème Chantilly, Blackberries, and Signature Tastes Passionfruit Ice Cream
Prep Time30 Minutes
Servings8
Cook Time60 Minutes
Ingredients
4 Eggs
250g SuperValu caster sugar
1 tsp White Wine Vinegar
1 tsp Cornflour
1 tsp Vanilla extract
150 Signature Taste blackberries
100g Signature Taste passionfruit curd
350ml double cream
100g Fresh Mint - pick the sprouting tops and store in iced water for garnish
Directions
- Heat oven to 140°C (no fan).
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 200g caster sugar, 1 tablespoon at a time, until the meringue looks glossy.
- Mix the cornflour with the remaining sugar and add it slowly. Add 1 teaspoon white wine vinegar and 1 teaspoon vanilla extract, and mix until fully combined.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle using a palette knife.
- Bake for 1 hour at 140°C, then turn off the heat and let the Pavlova cool completely inside the oven.
- Whip 350ml double cream with vanilla, then swirl in 2/4 of the passionfruit curd with a whisk. Don’t overmix—you want a ripple effect. Spread the mixture over the cooled meringue.
- Place the blackberries on top of the cream and add some mint for color.
- Keep in the fridge until ready to serve.
- Serve with Signature Tastes Passionfruit Ice Cream.
30 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Caster Sugar (1 kg)
€1.95€1.95/kg
SuperValu White Wine Vinegar (500 ml)
€1.50€3.00/l
SuperValu Cornflour (500 g)
€1.39€2.78/kg
Dr. Oetker Madagascan Vanilla Extract (35 ml)
€2.35€0.07/ml
Not Available
SuperValu Signature Tastes Passionfruit Curd (240 g)
3 for €5
€2.69€11.21/kg
SuperValu Double Cream (250 ml)
€1.49€5.96/l
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg
Recipe
- Heat oven to 140°C (no fan).
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 200g caster sugar, 1 tablespoon at a time, until the meringue looks glossy.
- Mix the cornflour with the remaining sugar and add it slowly. Add 1 teaspoon white wine vinegar and 1 teaspoon vanilla extract, and mix until fully combined.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle using a palette knife.
- Bake for 1 hour at 140°C, then turn off the heat and let the Pavlova cool completely inside the oven.
- Whip 350ml double cream with vanilla, then swirl in 2/4 of the passionfruit curd with a whisk. Don’t overmix—you want a ripple effect. Spread the mixture over the cooled meringue.
- Place the blackberries on top of the cream and add some mint for color.
- Keep in the fridge until ready to serve.
- Serve with Signature Tastes Passionfruit Ice Cream.